One Pan Chicken and Vegetables Meal

I’m excited to share a super simple, super tasty recipe that’s going to make your dinner time a breeze – One-Pan Chicken and Vegetables!

Course Main Course

Cuisine American

Keyword Chicken and Vegetables

Prep Time 15

Cook Time 30

Marinade Time 30

Servings servings

Calories 224kcal

Author Dana DeVolk

In a large bowl, combine the chicken, half of the pesto, half of the Italian seasoning, half of the paprika, salt, and pepper. Toss until the chicken is fully coated.
12 ounces boneless skinless chicken breast, 4 teaspoons red pesto, 1 & 1/2 teaspoons dried Italian seasoning, 1 & 1/2 teaspoons smoked paprika, 1/4 teaspoon Salt , 1/4 teaspoon Black pepper
Let marinate for 30 minutes in the fridge covered with plastic wrap.
Cook the chicken pieces in a large skillet over medium-high heat with 1 tablespoon of oil for 10-12 minutes, stirring occasionally, until the chicken is cooked through to 165°F.
2 tablespoons vegetable oil
Remove the cooked chicken from the skillet and set aside on a plate.
In the same skillet, saute the onion until softened with the remaining tablespoon of oil, 5-8 minutes.
1 cup diced red onion
Then add the bell pepper, mushrooms, zucchini, carrots, garlic, thyme, and remaining seasonings. Mix to combine.
1 & 1/2 cups diced bell peppers, 1 cup roughly chopped baby bella mushrooms, ½ cup sliced zucchini, ½ cup thin sliced carrots, 2 cloves garlic, 4 Fresh thyme stalks
Saute until the veggies are softened but still crisp, about 5 minutes.
Then add the broccoli and mix to combine.
1 cup small broccoli florets
Add the chicken back to the pan and continue to cook for a few more minutes until the chicken is warmed through. Serve immediately.